Gluten Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter of crisp, colorful vegetables is always a crowd-pleaser, but the real star here is the cashew ranch dip — creamy, herby, and completely made from scratch without a drop of dairy or a single grain of gluten. Raw cashews soaked and blended with lemon juice, apple cider vinegar, and a classic ranch herb lineup of dill, chives, and parsley create a dip so smooth and satisfying it's hard to believe there's no buttermilk involved. Store-bought dips and dressings are notorious for sneaking in thickeners and additives that can trip up anyone avoiding gluten, so making your own means you know exactly what's in every bite. The vegetable lineup — bright bell peppers, crunchy carrots, cool cucumber spears, celery, broccoli, and cauliflower — gives you a rainbow of textures and flavors that make snacking feel genuinely exciting. Arranging everything by color on a large platter takes only a few extra seconds but turns this into something that looks seriously impressive at a party or gathering. It works just as well as a weeknight snack spread as it does as an appetizer when you're hosting, and the dip can be made ahead and chilled until you're ready to serve.
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Learn more →Ingredients
6 servings
For the cashew ranch dip
- 1 cup raw cashews
- ½ cup water
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp dried chives
- ¼ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
For the crudités
- 3 medium carrots, peeled and cut into sticks
- 3 stalks celery, cut into sticks
- 1 medium english cucumber, cut into spears
- 1 medium red bell pepper, seeded and cut into strips
- 1 medium yellow bell pepper, seeded and cut into strips
- 6 oz broccoli florets
- 6 oz cauliflower florets
For serving
- 1 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
- 2
Transfer the drained cashews to a blender along with the 1/2 cup water, lemon juice, apple cider vinegar, onion powder, garlic powder, dried dill, dried chives, dried parsley, salt, and black pepper. Blend on high speed for 60–90 seconds until completely smooth and creamy, with no visible cashew pieces remaining. Taste and adjust salt if needed. Transfer the dip to a small bowl and refrigerate while you prepare the vegetables.
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